Preheat oven to 325F and then line a 9x5 loaf pan with parchment paper.

In a large bowl add the peeled bananas and mash them up with a fork. Add the eggs and oil to the mashed bananas. Mix until combined, then add miso paste and sugar to the wet ingredients. Add in the flour, baking soda, and baking powder, then mix until the dry ingredients have been incorporated. Scrape the batter to make sure it's fully mixed.

Pour the banana bread batter into the prepared lined loaf tin. Slice a small to medium-sized banana in half and then place on top of the banana bread. If desired sprinkle 1 tablespoon of brown sugar to the top of the batter to allow the top and bananas to caramelize.  Bake the banana bread for 60 minutes or until a wooden skewer inserted is clean.

Allow the banana bread to cool in the pan for 10 to 15 minutes and then pull the sides of the parchment paper to lift the banana bread to allow it too fully cool.

Enjoy the banana bread with some salted butter or your favorite nut butter!

Store the banana bread in an airtight container at room temperature for up to 5 days.